gluten/arbhar indiach

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Emulsifying properties of chemically deamidated corn (Zea mays) gluten meal.

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Logáil Isteach / Cláraigh

Corn gluten meal is a by-product of starch production that is readily available. Corn protein isolates have limited applications due to their hydrophobic nature, low solubility and limited functionality as emulsifiers. In this study, a mild acidic treatment of corn gluten meal was performed in order

Performance and digestibility characteristics of finishing diets containing distillers grains, composites of corn processing coproducts, or supplemental corn oil.

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Logáil Isteach / Cláraigh

Three experiments evaluated the lipids in distillers grains plus solubles compared with corn or other sources of lipid in finishing diets. Experiment 1 utilized 60 individually fed yearling heifers (349 +/- 34 kg of BW) fed treatments consisting of 0, 20, or 40% (DM basis) wet distillers grains plus

Sensory evaluation of gluten-free quinoa whole grain snacks.

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Logáil Isteach / Cláraigh

Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been

Emulsifying and emulsion-stabilizing properties of gluten hydrolysates.

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Logáil Isteach / Cláraigh

Gluten is produced as a coproduct of the wheat starch isolation process. In this study, gluten was hydrolyzed to degrees of hydrolysis (DH) of 3-6-10 and 1-2-3 with alcalase and trypsin, respectively. These peptidases have a clearly distinct substrate specificity. Corn oil-in-water emulsions (10 wt

X6: A Novel Antibody for Potential Use in Gluten Quantification

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Logáil Isteach / Cláraigh

Gliadin is a fraction of gluten, known to trigger celiac disease in susceptible people. To date, the life-long gluten-free diet is used for the prevention of this disease. Hence, methods for gluten control in foods are of significant importance. Being one of the most-used methods used for this

Quality characteristics of gluten free cookies prepared from different flour combinations.

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Logáil Isteach / Cláraigh

The present investigation was undertaken on the utilization of alternate flours/meals (rice (Oryza sativa), maize (Zea mays), sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) for the preparation of gluten free cookies as compared to conventional wheat (Triticum aestivum) flour

Sensory evaluation and acceptability of gluten-free Andean corn spaghetti.

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Logáil Isteach / Cláraigh

BACKGROUND Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn (Zea mays var. amylacea), capia and cully varieties from northern Argentina,

Preparation of corn (Zea mays) peptides and their protective effect against alcohol-induced acute hepatic injury in NH mice.

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Logáil Isteach / Cláraigh

CPS [corn (Zea mays) peptides] were prepared from corn gluten meal by proteolysis with alcalase, an alkaline protease. The molecular-mass distribution of CPS is from 200 to 1000 Da as determined by MS. The amino acid composition of CPS was also analysed by HPLC. CPS contains almost no free amino

Sorghum, a healthy and gluten-free food for celiac patients as demonstrated by genome, biochemical, and immunochemical analyses.

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Logáil Isteach / Cláraigh

Wheat (Triticum spp. L.), rye (Secale cereal L.), and barley (Hordeum vulgare L.) seeds contain peptides toxic to celiac patients. Maize (Zea mays L.) and rice (Oryza sativa L.) are distant relatives of wheat as well as sorghum (Sorghum bicolor (L.) Moench) and are known to be safe for celiacs. Both

Effect of dietary protein quality and essential fatty acids on fatty acid composition in the liver and adipose tissue after rapid weight loss in overweight cats.

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Logáil Isteach / Cláraigh

OBJECTIVE To examine effects of dietary protein quality (casein [CA] vs corn gluten [CG]) and dietary lipids (corn oil [CO] vs oil blend [OB] rich in long-chain polyunsaturated fatty acids [LCPUFAs]) on fatty acid composition in liver and adipose tissue after weight loss in overweight

Dietary protein source determines the degree of hypertension and renal disease in the Dahl salt-sensitive rat.

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Logáil Isteach / Cláraigh

Previous studies demonstrated that a whole-grain diet attenuated sodium-dependent hypertension and renal disease in Dahl salt-sensitive rats from the colony at the Medical College of Wisconsin (Dahl SS/Mcw rats) compared with rats maintained on a purified AIN-76A diet. The present experiments

Sulfur-induced polioencephalomalacia in stocker calves.

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Logáil Isteach / Cláraigh

Calves from 3 farms exhibited blindness, head pressing, and circling before death. Brain lesions confirmed polioencephalomalacia. Excess sulfur was found in the diets on all 3 farms in corn by-products or molasses based supplements. Corn gluten feed and corn steep liquor (by-products of the

Iron trends in rat serum related to dietary fish oils under protein malnutrition.

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Logáil Isteach / Cláraigh

The iron trend in the serum of male rats fed a low wheat gluten (5% level) diet containing several fish oils for 2 to 4 wk was investigated. The body weight in every experimental group decreased during the first 3 d and thereafter their body weights dropped gradually until the 4th week. At the end

Liver regeneration in the presence of high protein and organ-containing diets.

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Logáil Isteach / Cláraigh

Rats, mostly young adult males, were partially hepatectomized and administered a variety of plant, yeast and animal proteins as well as raw and cooked fresh pig organs and blood, fetal pig carcass and organs, lean beef and human term placenta over a period of 10 days. Each agent at 25% protein or in

Enteric and manure-derived methane and nitrogen emissions as well as metabolic energy losses in cows fed balanced diets based on maize, barley or grass hay.

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Logáil Isteach / Cláraigh

Ruminant husbandry constitutes the most important source of anthropogenic methane (CH4). In addition to enteric (animal-derived) CH4, excreta are another source of CH4, especially when stored anaerobically. Increasing the proportion of dietary concentrate is often considered as the primary CH4

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